Mangshor Korma (Bengali Mutton Curry).
You can have Mangshor Korma (Bengali Mutton Curry) using 23 ingredients and 7 steps. Here is how you cook it.
Ingredients of Mangshor Korma (Bengali Mutton Curry)
- You need 500 gms of mutton on bones, cubed.
- You need 3 tbsp of mustard oil.
- It's 1-2 of potatoes, cut into half.
- You need 2 of bay leaves.
- Prepare 1" of cinnamon stick.
- You need 2-3 of green cardamoms.
- You need 5-6 of cloves.
- You need 1-2 of onion, chopped.
- Prepare 1/2 cup of fried onion.
- It's 1 of tomato, chopped.
- Prepare 2 tbsp of fresh grated coconut.
- Prepare 3-4 of garlic cloves, chopped.
- It's 1" of ginger, chopped.
- Prepare 1/2 tsp of turmeric powder.
- Prepare 1 tbsp of roasted coriander-cumin powder.
- It's 1 tsp of red chilli powder.
- You need 1 tsp of garam masala powder.
- It's to taste of salt.
- It's 1 tsp of ghee (clarified butter).
- Prepare as needed of coriander leaves to garnish.
- You need few of onion slices to garnish.
- Prepare as required of lemon wedges to garnish (opt).
- It's few of fresh chilies to garnish (opt).
Mangshor Korma (Bengali Mutton Curry) instructions
- Dry roast the coconut till golden in colour. When cool, grind along with ginger, garlic, fried onion and tomatoes. Add all the powdered spices (except salt and garam masala powder) to it with 1/4 cup water to form a paste. Keep aside..
- Heat oil in a pan and fry the potatoes to light golden in colour. Drain and keep aside..
- Temper the same oil with the bay leaves, cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown..
- Add the ground paste and fry till oil separates..
- Add the mutton and salt. Combine well and continue to saute on low flame till dry..
- Add 1 & 1/2 cups water and pressure cook for 25 mins on low flame after the first whistle.Bring it back on the flame and add the garam masala. Simmer till the gravy is slightly reduced. Add ghee and mix well..
- Serve, garnished with sliced onion, lemon, green chilies & coriander leaves..
